In a mixer cream together butter, sugar, salt and all 10 packets of cider.

Beat in eggs, one at a time and add vanilla. Mix well.

Gradually add flour mixture to sugar mixture and mix until combined.

Refrigerate for about an hour. While in the fridge, unwrap your caramels (or make your kids to this! ;)).

Using a small cookie scoop, or tablespoon, scoop out dough and slightly flatten in the palm of your hand. Press the caramel in the center and cover completely. Place on parchment paper about 2 inches apart.

Bake for 12-14 minutes (it took 13 in my oven). Once done, slide the parchment paper on to the counter to cool. Once slightly cooled and edges are slightly hardened, twist cookies off parchment, turn upside down and allow to cool on cooling racks.

Makes about 4 dozen.

Both Saturday and today we ate more of these cookies! We popped them in the microwave for about 10 seconds and the caramel melted once again, perfectly!

But, we are leaning toward mostly gluten-free around here (not because of an intolerance, but only a sensitivity!). So occasionally it is really exciting to find a really yummy dessert that I can make AND eat!

Spray cupcake liners with non-stick spray and lay out on a cookie sheet.

Combine sugar, cornstarch, cinnamon, ginger, and salt in a small bowl. Beat egg whites in a large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 cup of the mixture into each prepared cup.

Bake for 25-28 minutes or until a knife inserted in the center comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour.

Enjoy!
They really taste like pumpkin pie!

Also on Friday, we got started on Abby's decorations for her birthday party at the end of the month.